Vegan MayonnaiseDidn’t think you could make your own vegan, eggless, mayonnaise? You absolutely can, and the only special ingredient you need is agar flakes. This rich, creamy mayo rivals anything you can buy in the store, and you can make as much or as little as you need.

Agar is made from dried seaweed, and is used as a thickener in Asian desserts, molecular gastronomy, and in petri dishes at most science laboratories. It creates and holds the oil-milk emulsion. You can flavor this mayo with lemon juice, add a little sweetener, or use it as a base for dips or salad dressings. Start to finish, this recipe takes only 10 minutes.

Suitable for:
vegan, gluten-free, low-sodium, reduced-sugar diets

Not for:
migraine diets

Vegan Mayonnaise

How to make vegan mayonnaise

Rich, creamy, super-easy!
5 from 1 vote
Prep Time 5 mins
Cook Time 2 mins
Total Time 17 mins
Course Lunch
Cuisine American
Servings 2 cups


  • 2/3 cup soy milk
  • 2 tsp apple cider vinegar
  • 3/4 tsp sea salt (omit for low-sodium diet)
  • 2/3 cup grapeseed oil safflower, canola oil
  • 2/3 cup olive oil (extra virgin)
  • 1/2 tsp agar agar powder OR 1 tsp agar agar flakes
  • 2 tbsp water (filtered or spring)


  • Combine the soymilk, vinegar, and salt and let stand at least 10 minutes until it is thick and curdled.
  • Heat the agar in the water over medium-low heat, stirring constantly until it swells up.
  • Put the curdled milk, half of the oil, and the agar mixture in a blender and blend on high for one minute. Add the other half of the oil in a steady stream with the blender running until it emulsifies. If you are using a Vitamix (or other high-speed blender), start on Variable 1, and bring it up to Variable 6 while streaming in the remaining oil.


Per one tablespoon:
  • 82 calories
  • 9 g fat
  • 1 g saturated fat
  • 4 g monounsaturated fat
  • 4 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 55 mg sodium (2 mg sodium with salt omitted)
  • 8 mg potassium
  • 0 g carbohydrate
  • 0 g fiber
  • 0 g sugars
  • 0 g protein
  • 2 Weight Watchers Points Plus
I have not been able to replicate this with any other type of nondairy milk. I have tried the following milks without success: rice, almond, hemp, coconut, and hazelnut. Soy milk curdles and gets beautifully thick. Make sure you use organic (non-GMO) soy milk. Store this in the refrigerator. It lasts about two weeks. You might see a little bit of separation; stir it and it will be fine.